Gluten-Free Espresso Chocolate Chip Cookies

These Gluten-Free Espresso Chocolate Chip Cookies are rich, chewy, and packed with deep chocolate flavor and a hint of espresso that enhances the chocolate without making the cookies taste like coffee. They have crisp edges, soft centers, and plenty of melty chocolate chips—perfect for coffee lovers.

Prep Time: 15 minutes
Chill Time: 30 minutes (recommended)
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 24 cookies

Ingredients

Dry Ingredients

• 2¼ cups (270 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• 1 tablespoon instant espresso powder
• 2 tablespoons unsweetened cocoa powder (optional, for a mocha flavor)

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¾ cup (165 g) light brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

Mix-Ins

• 1½ cups (255 g) semi-sweet chocolate chips
• ½ cup (85 g) dark chocolate chunks (optional)
• Flaky sea salt for sprinkling (optional)

Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Baking soda
• Baking powder
• Salt
• Espresso powder
• Cocoa powder (if using)

Step 3: Cream the Butter and Sugars

1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.
2. Add the egg and egg yolk, mixing well after each addition.
3. Stir in the vanilla extract.

Step 4: Combine

1. Gradually add the dry ingredients to the wet ingredients.
2. Mix just until combined.
3. Fold in the chocolate chips and chocolate chunks.

Step 5: Chill the Dough

Cover and chill the dough for 30 minutes. This helps prevent spreading and improves the texture.

Step 6: Bake

1. Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
2. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
3. Sprinkle with flaky sea salt, if desired.
4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Success

• Use a gluten-free flour blend that already contains xanthan gum. If yours doesn’t, add 1 teaspoon xanthan gum.
• Instant espresso powder gives the best flavor—don’t substitute coarse ground coffee.
• Chilling the dough helps create thicker, chewier cookies.
• Avoid overbaking; the cookies will continue to set as they cool.
• For bakery-style cookies, press a few extra chocolate chips into the tops before baking.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake dough directly from frozen, adding 1–2 extra minutes to the baking time.

Flavor Variations

• Double Chocolate: Increase the cocoa powder to ¼ cup (25 g) and use a mix of milk and dark chocolate chips.
• Mocha Hazelnut: Fold in ½ cup chopped toasted hazelnuts.
• Salted Caramel: Add caramel chips and finish with flaky sea salt.
• White Chocolate Espresso: Replace the semi-sweet chocolate chips with white chocolate chips.
• Mexican Chocolate: Add ½ teaspoon ground cinnamon and a pinch of cayenne pepper for a subtle warm spice.

Serving Suggestions

Enjoy these cookies with:

• A hot espresso or cappuccino
• Cold brew coffee
• Vanilla ice cream for cookie sandwiches
• Hot chocolate
• A glass of cold milk

These gluten-free espresso chocolate chip cookies are chewy, chocolatey, and infused with just enough espresso to make the chocolate flavor shine, making them a delicious treat for any occasion.